Best Crock Pot Cassoulet Recipes

CROCK POT CHICKEN AND SAUSAGE CASSOULET

Steps:

• Combine the beans, tomato juice, carrots, celery, garlic, bay leaves, and spices.
• Cut the sausages in half lengthwise and slice, stir into beans.
• Place the frozen chicken thighs on top of the bean mixture.
• Cover; cook on low-heat for 8 to 10 hours.
• Remove bay leaves, stir, adjust seasonings as desired and serve.

CROCK POT EASY CASSOULET

Steps:

• Rinse chicken; pat dry.
• Cut chicken into 1-inch pieces.
• Place carrots, sweet pepper, onion, garlic, beans, undrained tomatoes, chicken, and sausage in a 3 1/2, 4, or 5-quart crock pot.
• Combine chicken broth, wine or chicken broth, parsley, thyme, red pepper, and bay leaf in a bowl.
• Add to crockery cooker.
• Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
• Discard bay leaf.

CHEAT'S FRENCH CASSOULET - CROCK POT OR LE CREUSET

Steps:

• Heat olive oil in a large skillet - fry the bacon until nearly crisp & then add the onions, garlic, & carrots. Cook over a high heat until they are just soft on the outside & turning a golden colour. Drain well & remove from pan. Add to crock pot or Le Creuset casserole dish.
• Add sausages and brown - remove & add to onion mixture.
• Add pork chop pieces & brown - remove and add to above mixture.
• Make up chicken stock and add wine. Mix tomatoes in with stock & teaspoon of sugar.
• Pour stock and tomatoes over the cassoulet in crock pot or le creuset - add bouquet garni & give everything a good stir!
• Add the beans and stir well again.
• Sprinkle breadcrumbs on top and cook for up to 6 hours on high in crock pot or in le cresuet for 3 hours in a slow oven with the lid on, 150C/300°F.
• Half an hour before serving, take lid of le creuset to brown the top. It's difficult to brown in a crock pot, but it's not that essential to brown the top, as the reason behind the breadcrumbs is to soak up some of the juice & make a crust on top! If your crock pot is the type which you can put under the grill, then do so!
• Serve with mountains of fluffy mashed potatoes & stir-fried Savoy Cabbage.
• NOTE ON SAUSAGES:.
• Try to use very good quality high meat content sausages; in France Toulouse sausages are mainly used - they generally have a meat content of at least 85%. Good quality English style sausages are also good - I have a recipe posted for some English sausages: Recipe #190045.
• However, any kind of sausage can be used and in the past I have used: Choritzo, Italian Style, Chipolatas etc.
• The Pork chops can be replaced with chicken pieces, lamb steaks or Confit D'Canard - preserved duck, if you are lucky enought to have some!

CROCK POT CASSOULET

Steps:

• FOR THE CASSOULET: In slow cooker stoneware, combine ham hock and beans.
• In a skillet, heat oil over medium heat. Add onions, carrots and celery and cook, stirring, until softened. Add rosemary and cook, stirring, for 1 minute. Transfer mixture to slow cooker stoneware. Add chicken stock to cover beans. Cover and cook on LOW for 10 to 12 hours, until beans are tender. It would be better to do this the night before.
• In a bowl, combine salt, garlic, peppercorns and thyme. Rub mixture into pork. Place pork in a bowl, cover and refrigerate overnight.
• Preheat oven to 350°F On a plate, combine cinnamon, allspice and cloves. Roll lamb shanks in mixture and place, narrow end up, on a broiling pan. Scrape excess salt from the marinated pork shoulder and place on same broiling pan. Roast in preheated oven for 1 hour.
• Remove Ham hock from beans. Remove tough skin and shred meat. Discard skin and bone. Cover and refrigerate meat. Stir tomato paste and bay leaves into bean mixture.
• Cut roasted pork into 1 inch squares and add along with lamb shanks to bean mixture. Stir to combine. Cover and cook on LOW for 8 hours or on HIGH for 4 hours. Remove lamb shanks from mixture and scrape meat from bones. Discard bones and return meat to beans. Stir in kielbasa and reserved meat from ham hock. (See Tips) Transfer mixture to baking dishes, if necessary.
• BREAD CRUMB TOPPING: Preheat oven to 350°F In a bowl, combine ingredients. Sprinkle over cassoulet and bake, uncovered, for 1 hour.
• TIPS: Using the slow cooker to make cassoulet makes it a manageable project. Cook the beans and marinate the pork overnight. The next morning, continue cooking as directed.
• This is a large quantity of cassoulet, and when the sausage and ham meat is added, it may not fit comfortably in the slow cooker stoneware. I have a gargantuan baking dish, Mexican in origin, that I use for the final assembly You may need to transfer the bean mixture to two large baking dishes before adding the bread crumb topping. If you are serving this as a dinner dish and have enough pottery, consider spooning the cassoulet into individual serving size ovenproof tureens. Add the topping and bake as directed.
• MAKE AHEAD: This dish can be partially prepared the night before it is cooked. Complete Steps 1 and 3, cooking beans overnight. Cover and refrigerate overnight. The next morning, continue cooking as directed. Serves 12.
• Delicious & Dependable Slow Cooker Recipes.

SLOW, COMFORTABLE PIQUANT PORK AND BACON CASSOULET (CROCK POT)

Steps:

• Preheat the slow cooker on high. Place the pork in a frying pan and heat gently until the fat begins to run out. Add the chopped bacon and sausages then brown all over for about 3 to 5 minutes. Remove all the meat from the pan.
• Add the onion to the pan and fry for 3 minutes, then add the garlic and fry for a further 2 minutes. Add the seasonings and the herbes de Provence , and then add the onion mixture to the pork, bacon and sausages. Mix the two types of beans together.
• Layer the pork and onion mixture with the mixed beans, then pour over the tomatoes with their juices. Sprinkle the breadcrumbs over the top and cover with the lid. Reduce the temperature to low and cook for 6 to 8 hours. Served garnished with fresh herbs.

CROCK POT LAMB AND SAUSAGE CASSOULET LOW CARB

Steps:

• Rinse beans; place in a large saucepan. Add enough water to cover by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
• Meanwhile, in a large skillet brown lamb in hot oil. Drain off fat. In a 3 ½ to 5 quart slow cooker combine the beans, lamb, broth, kielbasa, fresh thyme or 1 teaspoon dried thyme (if using), garlic, peppercorns, and bay leaf.
• Cover and cook on low-heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours.
• If using low heat setting, turn to high heat setting. Stir in the eggplant, sweet pepper, and tomato paste. Cover and cook for 30 minutes more. Discard bay leaf. If using, stir in fresh thyme. Season to taste with salt and black pepper. If desired, serve over hot cooked rice.
• Prep: 25 minutes.
• Stand: 1 hour.
• Cook: LOW 8 to 10 hours, HIGH 4 to 5 hours plus 30 minutes.
• Makes: 6 servings.
• Slow Cooker: 3 ½ to 5 quart.
• BHG Low-Carb Slow Cooker Recipes.

CROCK POT KIELBASA CASSOULET

Steps:

• Spray 3 to 5 quart crock pot with non-stick cooking spray.
• Rinse beans and drain.
• Separate onion slices into rings.
• Put all ingredients into crock pot, stir to combine.
• Cook on high 4 hours or low 8 - 10 hours.
• Hints: *Use whatever combination of beans you have on hand, but don't use seasoned beans. *It's MUCH better made with wine; the alcohol cooks off; you can buy tiny bottles in a four pack if you're not a wine drinker. *Leave the thyme sprigs whole; the leaves will fall off during cooking. Remember to fish out the stems before serving.

CROCK POT CHICKEN, SMOKED TURKEY SAUSAGE CASSOULET

Steps:

• In a slow cooker, combine chicken, leek, garlic, parsley, salt and pepper.
• Top with beans and sausage.
• Add white wine.
• Cover and cook on low 6 to 8 hours until chicken is tender.
• Serve with crusty french bread.
• Delicious.

CROCK POT VEGAN BEAN CASSOULET

Steps:

• Slice the onions, about 1/4" thick. Chop the carrots, celery, and potatoes into 1/2" pieces. Slice the garlic.
• Put the onions, carrots, celery, potatoes, garlic and beans into the crock pot and stir to combine. Add herbes de provence, salt, pepper, and bay leaf and stir again.
• Pour tomatoes (undrained) and broth over the veggies in the pot.
• To make the bread crumb topping - combine olive oil, bread, parsley and garlic in a food processor; puree on high until finely crumbled. Sprinkle half of the bread crumbs on top of the crock pot mixture.
• Cover and cook on low heat 6-8 hours.
• Just before serving, saute remaining bread crumbs in a dry skillet until lightly toasted. Stir the cassoulet, then top with the toasted bread crumbs.

DUCK CASSOULET (CROCK POT)

Steps:

• In a large skillet, brown the sliced sausage over medium heat.
• Insert whole cloves into onion. Roll bacon up, and tie with a string. Tie together parsley, thyme, and rosemary.
• In a large slow cooker, place soaked beans, sausage, bacon, onion studded with cloves, fresh herbs, bay leaf, carrots, minced garlic, and duck.
• Add enough water to cover the other ingredients. Cook for 1 hour on HIGH. Reduce heat to LOW, and continue cooking for 6 to 8 hours.
• Remove onion, bacon, and herbs. Stir in chopped tomatoes. Continue cooking for 1/2 hour. Serve.

CROCK POT SALT COD CASSOULET

Steps:

• Rinse cod well under cold running water. Cut into five or six pieces and place in a large bowl. Cover with cold water and refrigerate for at least 24 hours, changing the water several times, until fish is softened and there is no trace of salt.
• In a skillet, heat oil over medium heat. Add onions, carrots and celery and cook, stirring, until softened. Add garlic, rosemary, salt and peppercorns and cook, stirring, for 1 minute. Transfer mixture to slow cooker stoneware. Add cooked beans, vegetable stock or chicken stock and white wine and stir well. Cover and cook on Low for 8 hours or on High for 4 hours, until vegetables are tender.
• Drain cod. In a heavy pot with a lid, bring 4 cups water to a boil. Add lemon juice and bay leaf. Add cod and cook until water almost reaches a simmer (it should not boil). Cover and remove from heat. Let fish stand for 15 minutes, until it flakes easily. Using a slotted spoon, lift out cod. Remove any skin, bones or dark pieces and flake cod into small pieces.
• Add cod and cream to slow cooker. Cover and cook on High for 1 hour, until mixture is hot and bubbling. Serve piping hot. Serves 6 to 8.
• TIP: Salt cod is easy to cook, although it requires a long period of soaking with several changes of water. Planning ahead and cooking the dried beans in conjunction with soaking the fish can make this a relatively time efficient recipe.
• MAKE AHEAD: You can soak and cook the beans for this recipe while the cod is de-salting. Soak the beans for at least 8 hours, then cook overnight in the slow cooker. In the morning, continue with step 2.
• Delicious & Dependable Slow Cooker Recipes.

CROCK POT MEATBALL CASSOULET

Steps:

• Combine all ingredients in crock pot.
• Cook on LO 8 to 9 hours.

CROCK POT MEATBALL CASSOULET

Steps:

• Combine all ingredients in crock pot.
• Cook on LO 8 to 9 hours.